No. 1194 Pâté à Choux.
Put half a pint of water in a stewpan, with six ounces of butter, two ounces of sugar (pounded), with half a stick of vanille and a pinch of salt; when it begins to boil stir in three good spoonfuls of flour, keep stirring over the fire, keeping it cleared from the bottom of the stewpan, till becoming a toughish paste; take it off the fire, and stir in six or seven eggs one after the other, and work them well in; it is then ready; butter a baking-sheet and lay your paste upon it in round pieces nearly the size of a walnut,[15] egg over, and sprinkle white sugar in grains upon them, bake in a moderate oven, and when done and cold open a lid at the top, fill them with a jam or marmalade of some description, replace the lid, and serve dressed in pyramid upon a napkin. Half the quantity of this and following receipts may of course be made.